Whole Wheat Double Chocolate Muffins

This is my 2nd post for the Grain Mill Wagon Challenge! I think I have a sweet tooth, because my last recipe involved chocolate :) – or maybe pregnancy is just making me crave chocolate? especially since prior to pregnancies, I wasn’t a huge fan of a lot of chocolate.

Everyone however, loves a good double chocolate chip muffin! I do at least :)

It can make a perfect dessert to any meal. Especially if you team it with some vanilla bean ice cream. YUM!

Here’s what you need….

1/2 cup butter, room temperature
2/3 cup unsweetened cocoa powder
1 cup sucanat (or white sugar)
2 teaspoons baking powder
1/2 teaspoon real salt
2 teaspoons vanilla extract
2 eggs
3/4 cup milk
1/3 cup sour cream (not non-fat) or yogurt
2 cups freshly ground white hard wheat
1 1/2 cups chocolate chips


1. Preheat oven to 350°F.

2. In a large bowl mix together butter, cocoa powder, sucanat, baking powder, salt and vanilla. Then beat in eggs, with the milk and sour cream. Once well mixed, you then mix in flour. Add in chocolate chips and mix that in by hand.

3. Fill a greased 12 inch muffin pan. You can fill them up pretty high, as they do not rise to much. Be sure to GREASE the tin well… if not, use liners. You could also do smaller sized muffins (as pictured) if you’d like.

4. Bake for 25-30 minutes, or until a toothpick inserted in center comes out without crumbs. Remove from oven, let cool for 10 minutes, then remove muffins and place onto cooling rack.

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These like I said above go great with vanilla ice cream :) – but eating them plain is great too.

All 3 of our boys love them.


Recipe Adapted from Barbara Bakers

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